CN109673977A - Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin - Google Patents
Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin Download PDFInfo
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- CN109673977A CN109673977A CN201811642325.4A CN201811642325A CN109673977A CN 109673977 A CN109673977 A CN 109673977A CN 201811642325 A CN201811642325 A CN 201811642325A CN 109673977 A CN109673977 A CN 109673977A
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- Prior art keywords
- fish
- bone
- skin
- enzyme
- enzyme solution
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The present invention provides Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, the following steps are included: will be crushed after feedstock processing first, smashed material is taken to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, naturally cool to 55-60 DEG C, the fish oil of upper layer floating is removed, the cooking liquor after oil removing is transferred in enzymatic vessel for use；The cooking liquor being placed in enzymatic vessel is maintained at 50-58 DEG C, adjusts pH to 7.0-7.4, enzyme enzymatic hydrolysis；30-40 DEG C is naturally cooled to, is concentrated in vacuo after supernatant is taken after centrifugation up to target product.Dui Channel-catfish fillet processing byproduct fish head, fish-bone and fish-skin carry out enzymatic hydrolysis utilization and are prepared into can be applied in sauce product or other flavouring the present invention for the first time, and utilize papain, the substep and collective effect of three kinds of enzymes of compound protease and flavor protease, raw material is digested, since the position of the digestion protein of these three enzymes is different, a large amount of amino acid and small-molecular peptides are produced, is conducive to absorption of human body and freshness is high.
Description
Technical field
The present invention relates to zymolysis technique fields, and in particular to Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin.
Background technique
Maillard reaction is one of the important channel for generating meat-like flavor true to nature, has the function of that blending technology is incomparable.
As people are continuously increased meat flavoring demand, meat flavoring is prepared using Maillard reaction and has been increasingly becoming trend.It is early
Phase using Maillard reaction prepare meat flavor mostly use greatly hydrolyzed vegetable protein (HVP) such as soy bean protein hydrolysate, reduced sugar and
The method of amino acid Hybrid Heating.But use the meat flavor fragrance of HVP preparation not true to nature enough, it can only partial simulation natural meat
Class flavor, and the inadequate lasting stability of fragrance.Therefore before people start using Some Animals protein zymolyte is added as flavor
Body object prepares meat flavor material.The study found that animal protein can be subsequent U.S. ladd heat as precursor after enzyme hydrolysis
Reaction provides more multiamino compound,.Maillard reaction be carbonyls (recuding sugars) and amino-compound (amino acid and
Protein) between reaction, also known as carbonyl ammonia reacts, and in industrialized production, carbonyls generally selects that cheap and easy to get, reactivity is good
Glucose, xylose, amino-compound generally selects animal/vegetable protein enzymatic hydrolysis object and partial amino-acid.
With the demand in market, animal/vegetable protein enzymatic hydrolysis object has become the common ingredient of food Yu flavor material industry.Dynamic
Vegetable protein digests in the preparation of object, and the selection of enzyme is particularly important.Different enzyme hydrolysis rates is different, and hydrolysis degree is different, water
The component for solving product is also different, and wherein the component of hydrolysate will directly affect the flavor of maillard reaction product.In addition, enzyme has
There is specificity, single enzyme sphere of action is small, and enzymolysis efficiency is low, and product component is also not abundant enough.
Patent document CN201310194542.2 discloses a kind of compound protease and its application.The compound protease includes
Papain, compound protease and flavor protease；The mass ratio of papain, compound protease and flavor protease is
2~4:5~8:3~6.The present invention is compounded using papain, compound protease and flavor protease, shortens enzymatic hydrolysis
Time improves enzymolysis efficiency and Degree of Enzymatic Hydrolysis, while enriching the type and quantity of amino chemicals in zymolyte.Preparation
Beef hydrolysate for Maillard reaction preparation reactant fragrance it is stronger, it is true to nature, naturally, mouthfeel is more comfortable, coordinates,
The enhancing of oral cavity solid sense, lasting are more longlasting.
But with fundamental difference in above-mentioned file, the present invention using enzyme digestion reaction come Chu Li Channel-catfish fish fish head, fish-bone and
Fish-skin, and the dosage of used several enzymes and reaction time and condition are all different, the present invention for the first time process by Jun Dui Channel-catfish fillet
By-product fish head, fish-bone and fish-skin carry out enzymatic hydrolysis utilization and are prepared into can be applied in sauce product or other flavouring；Utilize this
The product hydrolysis degree and nitrogen yield that the method that invention provides obtains are respectively 26.35% and 77.28%, are higher level.
Summary of the invention
The purpose of the present invention is to provide Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, Dui Channel-catfish fillet for the first time
Processing byproduct fish head, fish-bone and fish-skin carry out enzymatic hydrolysis utilization and are prepared into can be applied in sauce product or other flavouring.
To achieve the above object, the present invention provides Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, including with
Lower step:
(1) Xin Xian Channel-catfish fish fish-bone and fish-skin caused by Sheng Chan Channel-catfish fillet are taken, fish head, fish-bone and fish-skin are taken, removes fish head
On the fish gill, brush away the black film adhered to inside fish belly on fish-bone with hairbrush, eliminate internal organ and fish oil, fish blood etc., wash on most fish-skin
The sundries such as mucus, all cleaned, clean Hou Channel-catfish fish fish head, fish-bone and fish-skin crushed with pulverizer, for use with tap water；
(2) it takes smashed material to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, from
It is so cooled to 55-60 DEG C, removes the fish oil of upper layer floating, the cooking liquor after oil removing is transferred in enzymatic vessel for use；
(3) cooking liquor being placed in enzymatic vessel is maintained at 50-58 DEG C, adjusts pH to 7.0-7.4, Papain is first added
Enzyme and compound protease react 1-2h, add flavor protease, react 1-2h, are sufficiently stirred one every 30min when enzymatic hydrolysis
It is secondary；
(4) 30-40 DEG C will be naturally cooled to after the enzymolysis liquid enzyme deactivation after enzymatic hydrolysis, after enzymolysis liquid after cooling centrifugation
It takes supernatant spare, supernatant is concentrated in vacuo to water content 15-25% to get target product.
Further, smashed material is to 80 mesh in the step (1).
Further, the temperature of step (2) the mesohigh boiling is 100-120 DEG C.
Further, the time of step (2) the mesohigh boiling is 10-20min.
Further, the enzyme concentration of papain, compound protease and flavor protease is difference in the step (3)
For 900-1100U/g, 1100-1300U/g and 1300-1500U/g.
Further, the enzyme concentration of papain, compound protease and flavor protease is difference in the step (3)
For 1000U/g, 1200U/g and 1400U/g.
Further, in the step (4) enzyme deactivation mode/means are as follows: the enzymolysis liquid after enzymatic hydrolysis is heated to 90-
100 DEG C, and keep 10-20min.
Further, the speed being centrifuged in the step (4) is 2500-3500r/min.
Further, centrifugation time is 10-20min in the step (4).
The present invention has the advantages that
1. Dui Channel-catfish fillet processing byproduct fish head, fish-bone and fish-skin carry out enzymatic hydrolysis utilization and are prepared into can be applied to sauce for the first time
In product or other flavouring；
2. using papain, the substep and collective effect of three kinds of enzymes of compound protease and flavor protease, to raw material
It is digested, since the position of the digestion protein of these three enzymes is different, produces a large amount of amino acid and small-molecular peptides, be conducive to
Absorption of human body and freshness height；
3. having preferable flavor and without bitter taste using finished product prepared by method provided by the invention；
4. the product hydrolysis degree and nitrogen yield that are obtained using method provided by the invention are respectively 26.35% He
77.28%, it is higher level.
Specific embodiment
The present invention will be further described With reference to embodiment, following embodiment be intended to illustrate invention without
It is limitation of the invention further.
Raw material of the present invention can synthesize commercially or according to the prior art.
Embodiment 1
Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, comprising the following steps:
(1) Xin Xian Channel-catfish fish fish-bone and fish-skin caused by Sheng Chan Channel-catfish fillet are taken, fish head, fish-bone and fish-skin are taken, removes fish head
On the fish gill, brush away the black film adhered to inside fish belly on fish-bone with hairbrush, eliminate internal organ and fish oil, fish blood etc., wash on most fish-skin
The sundries such as mucus, all cleaned with tap water, clean Hou Channel-catfish fish fish head, fish-bone and fish-skin be crushed to 80 with pulverizer
Mesh, for use；
(2) it takes smashed material to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, it is high
The temperature for pressing boiling is 100 DEG C, time 10min, naturally cools to 55 DEG C, removes the fish oil of upper layer floating, the steaming after oil removing
Boil liquid is transferred in enzymatic vessel for use；
(3) cooking liquor being placed in enzymatic vessel is maintained at 50 DEG C, adjusts pH to 7.0, and papain is first added and answers
Hop protein enzyme reacts 1h, adds flavor protease, reacts 1h, and when enzymatic hydrolysis is sufficiently stirred once every 30 min；
Wherein, the enzyme concentration of papain, compound protease and flavor protease is respectively 900U/g, 1100U/g
And 1300U/g；
(4) enzymolysis liquid after enzymatic hydrolysis is heated to 90 DEG C by the enzymolysis liquid after enzymatic hydrolysis, and keeps 10min, gone out
30 DEG C are naturally cooled to after enzyme, supernatant will be taken spare after enzymolysis liquid after cooling centrifugation, the speed of centrifugation is 2500r/min,
Centrifugation time is 10min, and supernatant is concentrated in vacuo to water content 15% to get target product.
Embodiment 2:
Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, comprising the following steps:
(1) Xin Xian Channel-catfish fish fish-bone and fish-skin caused by Sheng Chan Channel-catfish fillet are taken, fish head, fish-bone and fish-skin are taken, removes fish head
On the fish gill, brush away the black film adhered to inside fish belly on fish-bone with hairbrush, eliminate internal organ and fish oil, fish blood etc., wash on most fish-skin
The sundries such as mucus, all cleaned with tap water, clean Hou Channel-catfish fish fish head, fish-bone and fish-skin be crushed to 80 with pulverizer
Mesh, for use；
(2) it takes smashed material to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, it is high
The temperature for pressing boiling is 110 DEG C, time 15min, naturally cools to 57 DEG C, removes the fish oil of upper layer floating, the steaming after oil removing
Boil liquid is transferred in enzymatic vessel for use；
(3) cooking liquor being placed in enzymatic vessel is maintained at 54 DEG C, adjusts pH to 7.2, and papain is first added and answers
Hop protein enzyme reacts 1.5h, adds flavor protease, reacts 1.5h, and when enzymatic hydrolysis is sufficiently stirred once every 30min；
Wherein, the enzyme concentration of papain, compound protease and flavor protease is respectively 1000U/g, 1200U/
G and 1400U/g；
(4) enzymolysis liquid after enzymatic hydrolysis is heated to 95 DEG C by the enzymolysis liquid after enzymatic hydrolysis, and keeps 15min, gone out
35 DEG C are naturally cooled to after enzyme, supernatant will be taken spare after enzymolysis liquid after cooling centrifugation, the speed of centrifugation is 3000r/min,
Centrifugation time is 15min, and supernatant is concentrated in vacuo to water content 20% to get target product.
Embodiment 3
Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, comprising the following steps:
(1) Xin Xian Channel-catfish fish fish-bone and fish-skin caused by Sheng Chan Channel-catfish fillet are taken, fish head, fish-bone and fish-skin are taken, removes fish head
On the fish gill, brush away the black film adhered to inside fish belly on fish-bone with hairbrush, eliminate internal organ and fish oil, fish blood etc., wash on most fish-skin
The sundries such as mucus, all cleaned with tap water, clean Hou Channel-catfish fish fish head, fish-bone and fish-skin be crushed to 80 with pulverizer
Mesh, for use；
(2) it takes smashed material to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, it is high
The temperature for pressing boiling is 120 DEG C, time 20min, naturally cools to 60 DEG C, removes the fish oil of upper layer floating, the steaming after oil removing
Boil liquid is transferred in enzymatic vessel for use；
(3) cooking liquor being placed in enzymatic vessel is maintained at 58 DEG C, adjusts pH to 7.4, and papain is first added and answers
Hop protein enzyme reacts 2h, adds flavor protease, reacts 2h, and when enzymatic hydrolysis is sufficiently stirred once every 30 min；
Wherein, the enzyme concentration of papain, compound protease and flavor protease is respectively 1100U/g, 1300U/
G and 1500U/g；
(1) enzymolysis liquid after enzymatic hydrolysis is heated to 100 DEG C by the enzymolysis liquid after enzymatic hydrolysis by (4), and is kept
20min naturally cools to 40 DEG C after enzyme deactivation, supernatant will be taken spare after enzymolysis liquid after cooling centrifugation, the speed of centrifugation is
Supernatant is concentrated in vacuo to water content 25% to get target product by 3500r/min, centrifugation time 20min.
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Those skilled in the art should understand that still can modify to the present invention or equivalent replacement；And all are not
It is detached from the technical solution and its improvement of the spirit and scope of the present invention, should all be covered within the scope of the claims of the present invention.
Claims (9)
1. Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin, which comprises the following steps:
(1) Xin Xian Channel-catfish fish fish-bone and fish-skin caused by Sheng Chan Channel-catfish fillet are taken, fish head, fish-bone and fish-skin are taken, is removed in fish head
The fish gill brushes away the black film adhered to inside fish belly on fish-bone with hairbrush, eliminates internal organ and fish oil, fish blood etc., washes viscous on most fish-skin
The sundries such as liquid crush clean Hou Channel-catfish fish fish head, fish-bone and fish-skin with pulverizer, for use；
(2) it takes smashed material to set in autoclaving pot, drinking water is added by material water weight ratio 1:2 and carries out boiling, it is naturally cold
But to 55-60 DEG C, the fish oil of upper layer floating is removed, the cooking liquor after oil removing is transferred in enzymatic vessel for use；
(3) cooking liquor being placed in enzymatic vessel is maintained at 50-58 DEG C, adjusts pH to 7.0-7.4, be first added papain and
Compound protease reacts 1-2h, adds flavor protease, reacts 1-2h, and when enzymatic hydrolysis is sufficiently stirred once every 30min；
(4) 30-40 DEG C will be naturally cooled to after the enzymolysis liquid enzyme deactivation after enzymatic hydrolysis, will be taken after enzymolysis liquid after cooling centrifugation
Clear liquid is spare, and supernatant is concentrated in vacuo to water content 15-25% to get target product.
2. enzyme solution according to claim 1, which is characterized in that smashed material is to 80 in the step (1)
Mesh.
3. enzyme solution according to claim 1, which is characterized in that the temperature of step (2) the mesohigh boiling is
100-120℃。
4. enzyme solution according to claim 1, which is characterized in that the time of step (2) the mesohigh boiling is 10-
20min。
5. enzyme solution according to claim 1, which is characterized in that papain, compound protein in the step (3)
The enzyme concentration of enzyme and flavor protease is respectively 900-1100U/g, 1100-1300U/g and 1300-1500U/g.
6. enzyme solution according to claim 1, which is characterized in that papain, compound protein in the step (3)
The enzyme concentration of enzyme and flavor protease is respectively 1000U/g, 1200U/g and 1400U/g.
7. enzyme solution according to claim 1, which is characterized in that mode/means of enzyme deactivation in the step (4) are as follows:
Enzymolysis liquid after enzymatic hydrolysis is heated to 90-100 DEG C, and keeps 10-20min.
8. enzyme solution according to claim 1, which is characterized in that the speed being centrifuged in the step (4) is 2500-
3500r/min。
9. enzyme solution according to claim 1, which is characterized in that centrifugation time is 10-20min in the step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811642325.4A CN109673977A (en) | 2018-12-29 | 2018-12-29 | Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811642325.4A CN109673977A (en) | 2018-12-29 | 2018-12-29 | Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin |
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| Publication Number | Publication Date |
|---|---|
| CN109673977A true CN109673977A (en) | 2019-04-26 |
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|---|---|---|---|
| CN201811642325.4A Pending CN109673977A (en) | 2018-12-29 | 2018-12-29 | Yi Zhong Channel-catfish fish fish head, fish-bone and the efficient enzyme solution of fish-skin |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110915850A (en) * | 2019-11-27 | 2020-03-27 | 江西科技师范大学 | Method for simultaneously preparing fishy smell removed fishbone powder and antioxidant by utilizing fishbone |
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| CN103849670A (en) * | 2013-10-22 | 2014-06-11 | 中国海洋大学 | Method of preparing high F-value collagen peptide by hydrolyzing anglerfish fishskins |
| CN104824607A (en) * | 2015-03-31 | 2015-08-12 | 烟台市南沪食品有限公司 | Natural fish seasoning and preparation method thereof |
| CN109007746A (en) * | 2018-07-25 | 2018-12-18 | 中国海洋大学 | A kind of preparation method of sturgeon head seasoning |
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2018
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2006200153A1 (en) * | 2003-12-29 | 2007-01-11 | Chi's Research Corporation | Vegetable tenderizer |
| CN101481723A (en) * | 2009-01-23 | 2009-07-15 | 熊新安 | Method for preparing collagen peptide by using common carp skin |
| CN103849670A (en) * | 2013-10-22 | 2014-06-11 | 中国海洋大学 | Method of preparing high F-value collagen peptide by hydrolyzing anglerfish fishskins |
| CN104824607A (en) * | 2015-03-31 | 2015-08-12 | 烟台市南沪食品有限公司 | Natural fish seasoning and preparation method thereof |
| CN109007746A (en) * | 2018-07-25 | 2018-12-18 | 中国海洋大学 | A kind of preparation method of sturgeon head seasoning |
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|---|---|---|---|---|
| CN110915850A (en) * | 2019-11-27 | 2020-03-27 | 江西科技师范大学 | Method for simultaneously preparing fishy smell removed fishbone powder and antioxidant by utilizing fishbone |
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Application publication date: 20190426 |